A successful businesswoman turned chef, and now food entrepreneur, Samia Ahad is a specialist in South Asian cuisine
   and food presentation. Fifteen years ago, she traded in her suits for kitchen whites and chef’s knives, and graduated 
   with a Blue Ribbon from the prestigious Peter Kump School in New York City, now known as the Institute of Culinary
   Education. In her cooking style, Samia emphasizes lightness, presentation and simplicity, managing to move the essence
   of Asian cooking outwards towards modernity. Samia calls this style of cooking new Asian and distinguishes it from fusion.

   Samia apprenticed at the Quilted Giraffe during the last days of the leading 1980s New York restaurant, and went on to work
   at March Restaurant with Wayne Nish, where she contributed to a number of their signature dishes.

   Moving her career to Singapore, she opened Coriander Leaf Restaurant, which was quickly nominated one of Singapore’s 
   best restaurants. A runaway success, Coriander Leaf went on to develop a cult following. Samia went on to establish a cooking 
   studio and food-based corporate bonding program to complement the restaurant. Her wildly popular classes feature light and
   easily prepared menus from India, Pakistan, Myanmar, Thailand, Singapore and Vietnam. To add to this success, Samia launched
   Screening Room, a five story venture that married her love of food and film, whilst catering to both a young hip crowd and a
   more refined element in the two bar/lounge offerings.

   On the publishing front, Samia has written a collection of articles, including: The Joy of Cooking (1997 edition) for
   which she contributed recipes on Indian food to this edition of The Joy of Cooking and Cook's Illustrated
   (February 1997) which featured Samia's recipes and cooking style. Other publications in which Samia's recipes have been
   featured include Saveur (New York), Stir & Appetite (Singapore). 

   Samia is a food entrepreneur in all senses. Her first cookbook "Simply Samia" (launched in November 2008) comes on the back of
   many published articles, a successful restaurant, cooking studio, corporate bonding program, film, food and nightlife venue,
   and two TV shows which have been aired in Singapore, one of which will be aired on the Asian Food Channel across Asia in July 2008.
   One could call her a celebrity chef, but she wouldn’t like that!

   "Samia's [genius] lay in the elegant and understated simplicity of her food. She used spices sparingly, 
   particularly the dry ones, to produce in her curries a light, clean, aromatic, but everyday mood." 
   - Cook's Illustrated (February 1997)

                                                                           Accolades